-
1
1. In a pan, melt the butter along with the tea bags. Once melted, cook over medium for 5 minutes, stirring frequently. The butter should be bubbling by the end.
-
2
2. Pour butter and tea bags into a heatproof bowl, cover, and let sit for 10-30 minutes (depending on how strong you want the flavor to be). Remove tea bags, squeeze out, and chill butter until it's solid but soft, about 1 hour, before proceeding.
-
3
3. In a stand mixer fitted with a paddle attachment, cream butter and sugar until light and fluffy. Add cocoa and salt and combine, scraping down the bowl as needed.
-
4
4. Add half the flour to the bowl with the mixer on low, then add half the buttermilk. Repeat with the rest. Using a spatula, fold in chocolate chunks. Place dough in the middle of a sheet of wax paper or plastic wrap and form into a disc. Chill for at least 1 hour.
-
5
5. Preheat oven to 350u00b0. Line a baking sheet with parchment paper or a Silpat. Using lightly floured hands, roll out tablespoon-size balls of dough and place them about an inch or so apart on the baking sheet, pressing lightly to flatten.
-
6
6. Bake cookies for 12-15 minutes. Let cool for a few minutes, then carefully move to a wire rack. Cookies should be slightly crisp on the outside and fudgy in the middle when cool.
-
7
7. Dust lightly with powdered sugar and serve with big glasses of milk.
